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Roasted Red Pepper Pasta
with Lemon-Parmesan Broccoli
30 MIN
2 Servings
From the Test Kitchen
In this quick-cooking recipe, whole grain pipe rigate gets pops of flavor from sweet roasted piquillo peppers and briny capers—plus a layer of exciting crunch from almonds. It all comes together in a creamy, mildly spicy sauce.
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NutritionPER SERVING
-
Calories720 Cals (est.)
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fresh
ingredients
Title
-
6 oz Whole Grain Pipe Rigate Pasta
- 1 Lemon
- ½ lb Broccoli
- 2 cloves Garlic
- 2 oz Roasted Piquillo Peppers
- 2 Tbsps Grated Parmesan Cheese
- 2 Tbsps Sliced Roasted Almonds
- ¼ cup Heavy Cream
- 2 Tbsps Butter
- 2 Tbsps Tomato Paste
-
1½ tsps Calabrian Chile Paste
- 1½ Tbsps Capers
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the broccoli:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter and deseed the lemon. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges.
2
Cook the pasta:
While the broccoli roasts, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
3
Prepare the remaining ingredients:
While the pasta cooks, peel and roughly chop the garlic. Finely chop the peppers.
4
Make the sauce:
While the pasta continues to cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the capers and chopped garlic and peppers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until dark red and fragrant. Turn off the heat; add the heavy cream (shaking the bottle just before opening) and 1/4 cup of water. Stir to combine; season with salt and pepper to taste.
5
Finish the pasta & serve your dish:
To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Serve the finished pasta with the roasted broccoli and remaining lemon wedges on the side. Garnish the pasta with the almonds and half the cheese. Garnish the broccoli with the remaining cheese. Enjoy!
1
Prepare & roast the broccoli:
Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter and deseed the lemon. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small pieces, keeping the florets intact. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges.
2
Cook the pasta:
While the broccoli roasts, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.
3
Prepare the remaining ingredients:
While the pasta cooks, peel and roughly chop the garlic. Finely chop the peppers.
4
Make the sauce:
While the pasta continues to cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the capers and chopped garlic and peppers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until dark red and fragrant. Turn off the heat; add the heavy cream (shaking the bottle just before opening) and 1/4 cup of water. Stir to combine; season with salt and pepper to taste.
5
Finish the pasta & serve your dish:
To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste. Serve the finished pasta with the roasted broccoli and remaining lemon wedges on the side. Garnish the pasta with the almonds and half the cheese. Garnish the broccoli with the remaining cheese. Enjoy!
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